Pumpkin Coffee Cake

Topping:

• 1 cup whole wheat flour (all purpose is fine too)
• 1/2 cup brown sugar
• 1 pinch of salt
• 1 ½ teaspoon cinnamon
• 6 tablespoons cold butter
• 1/2 cup toasted pecans (optional)

Mix dry ingredients until well combined.
Cut in the butter until crumbly.
Toss in toasted pecans if desired.
Set aside.

Cake:

• 2 cups flour ( I use 1 cup whole wheat + 1 cup all purpose)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/3 cup canola oil
• 3/4 cup apple sauce
• 1 can (15oz) pumpkin
• 1 teaspoon vanilla
• 1 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs

Preheat oven to 350ºF.
Butter & flour a 9"X13" cake pan (or spray with baking spray).
Combine first 7 ingredients in medium bowl. Set aside.
In large bowl combine oil, apple sauce, pumpkin, vanilla and sugars until well mixed.
Whisk in eggs.
Add flour to wet mixture stirring only until combined.
Pour batter into prepared cake pan.
Sprinkle with reserved topping.
Bake for 45 - 50 minutes or until toothpick inserted in center of cake comes out clean.
Cool.